Enjoy this light crispy fish filet that is great by itself or on a sandwich!

Ingredients

• 1 lb. fish fillets
• 1 cup buttermilk
• Salt and pepper

• 3/4 cup cornmeal
• 1/4 cup flour
• Vegetable oil for frying

Instructions

1. Cut the fillets into 1 inch strips. Put the buttermilk, salt and pepper in a soup bowl or pie plate and add the fish. Turn once and refrigerate.

2. Mix the cornmeal and flour and spread on a sheet of wax paper. Pour 2 inches of oil into a deep fryer or heavy pan. Heat until a fat thermometer registers 375 degrees. Roll the strips of fish in the cornmeal mixture, shake to remove the excess and, using tongs, lower a few strips into the hot oil. Fry, turning, until the fish is browned on both sides, about 3 minutes. Drain on paper towels and repeat with remaining strips of fish. Makes 4 servings.

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Find more about:

• 4th of July |
• Buttermilk |
• Entrees |
• Fish |
• Kwanzaa

Related Categories:

• Patriotic Picnics |
• Fish & Seafood Recipes